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Crispy Skin Salmon & Citrus Salad with Turmeric Tahini Yogurt & Toasted Cumin Seed

In the cooler months when everyone around me seems to be falling victim to all kinds of weird and wacky viruses, I am always reminded about the power of food as medicine for the body and the soul. This dish is equally as sophisticated as it is medicinal…perfect crispy skinned salmon on a bed of creamy turmeric tahini yogurt with a citrus salad that’s dressed using all the leftover juices from new season orange and ruby grapefruit for an extra boost of vitamin C. Finished with quick Aleppo pepper pickle and a sprinkle of toasted cumin seeds – this is my kind of immune booster.

Lunch

Dinner

A Little Longer

Serves 2

Prep Time 30 Mins

Cook Time 6 Mins

Ingredients

Method

2 250g quality salmon fillet, deboned and skin on
½ red onion, finely sliced using mandolin
2 tablespoons red wine vinegar
1 tablespoon maple syrup
½ teaspoon Aleppo pepper
1 naval orange
1 ruby grapefruit
3 tablespoons extra virgin olive oil
½ teaspoon Dijon mustard
1 clove garlic, crushed
1 teaspoon cumin seeds
Leaves of one witlof lettuce
1 cucumber, peeled, halved and cut into wedges
10g fresh parsley, picked
Salt
Pepper

Turmeric Tahini Yogurt

½ cup greek yogurt
1 tablespoon runny tahini
½ teaspoon orange zest
¼ teaspoon ground turmeric
¼ teaspoon ground ginger
¼ teaspoon cracked black pepper
Pinch of salt

Method

1
Add the red onion, red wine vinegar, maple syrup, Aleppo pepper and a pinch of salt to a small bowl. Stir to combine, then set aside for at least 15 minutes or alternatively overnight.
2
Peel and segment both the orange and the grapefruit over a bowl, capturing any of the juices. Using a fine colander, carefully drain any of the citrus juices into a separate bowl.
3
Next, drain the quick onion pickle and add the pickling liquid to the bowl with the citrus juice. Add 2 tablespoons of olive oil, Dijon mustard, crushed garlic and season with a little salt and pepper. Whisk until combined, then set aside.
4
Toast the cumin seeds in a dry pan until fragrant. Set aside.
5
Pat the salmon fillets dry, removing as much moisture as possible and season generously with salt. Heat the remaining olive oil in a non-stick pan over a high heat. Once hot, place the salmon fillets into the pan skin side down. Press down on the fillet gently using a fish weight or heavy pan. Turn the heat down to medium and cook for about 4 minutes on the skin side before removing the weight, flipping and cooking for a further minute. Turn off the heat and let the salmon rest in the pan for 1 minute or so.
6
Meanwhile, place all the ingredients for the turmeric tahini yogurt in a small bowl. Whisk until smooth and creamy. Set aside.
7
Place the witlof, cucumber, parsley, half of the onion pickle, orange and grapefruit in a large bowl. Pour over the dressing and gently toss until coated.
8
Smear a thick layer of turmeric tahini yogurt on one side of each plate, then fill the remaining space with the citrus salad. Place the crispy salmon on top of the yogurt and sprinkle over the toasted cumin seeds and some extra pickled onion.